Description
This Peach Cobbler Pound Cake is a moist, tender dessert that perfectly blends the rich flavors of cream cheese and butter with the sweet, juicy goodness of peaches. Featuring a cinnamon-sugar swirl and topped with a smooth vanilla glaze, it’s an easy-to-make cake that brings the comfort of peach cobbler to a delightful pound cake form, ideal for gatherings or a special treat.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1â…“ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 can (about 15 oz) sliced peaches, drained and chopped
- ¼ cup brown sugar
- 1 tsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a bundt pan thoroughly and lightly dust it with flour to prevent sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy.
- Add Sugar: Gradually add the granulated sugar while continuing to beat until the mixture becomes light in color and fluffy in texture.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Peaches: Gently fold the chopped peaches into the batter to distribute them evenly without breaking them up too much.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared bundt pan. Sprinkle the brown sugar and cinnamon mixture evenly over this layer, then pour the remaining batter on top to cover.
- Bake the Cake: Place the pan in the oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely.
- Prepare and Drizzle Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake evenly.
- Storage Tips: Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze wrapped tightly for up to 2 months. Thaw frozen cake at room temperature before serving.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Drain the canned peaches well to avoid excess moisture in the batter.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon to 1½ teaspoons.
- The glaze consistency can be adjusted by adding more or less milk depending on desired thickness.
- Check the cake with a toothpick from multiple spots if unsure it is fully baked, especially near the center.
- Use a bundt pan or a similarly sized tube pan for best results to ensure even baking.
